Stuffed anchovies Donnafugata Brut

Stuffed anchovies

50 minutes
  • (4 serves)
  • 12 fairly large fresh anchovies
  • 6 fillets of anchovies in oil
  • 2 eggs
  • 1 heaped tablespoon of flour
  • about 200 gr (3 2/3 oz) grated breadcrumbs
  • salt


Cut the heads off the anchovies and split them, being careful not to tear them. Carefully remove the spine and tail, then rinse off and pat dry. Cut the fillets in oil in half lengthwise. Align the fresh anchovies, their boned parts facing up and on each one place half a fillet in oil.

Fold the fresh anchovies over into their original shape, dredge them in flour and place in a soup bowl. Beat the eggs, pour over the anchovies and then dredge them in the breadcrumbs, pressing on them with your hand so the crumbs fully adhere and making sure they don’t open. Heat ample oil in a frying pan and when it is hot enough deep-fry the anchovies for 4 or 5 minutes until nicely brown. Drain on paper towels, salt to taste and serve piping hot.

Other recipes